Curry Lentil Salad (Vegan, Gluten-Free and Paleo option)

I’m convinced that everything tastes better with curry.  You’ll see what I mean when you make this salad.  Enjoy.


For the salad:

1 cup green lentils (it’s the main component, but leave out if making this paleo)

1 lb of grilled chicken breast, chopped (optional)

1 apple, chopped (Pink Lady, Honey Crisp, Fuji or Royal Gala are excellent choices)

A handful (about 1 cup) of baby spinach or roughly torn apart kale (dinosaur/black kale preferably) (optional)

1 mango, sliced thin

2 tbsp dried cranberries or pomegranate arils

½ cup walnut pieces, toasted (toasting your nuts makes ALL the difference.  Trust me.)

For the salad dressing:

1 tbsp apple cider vinegar (or balsamic vinegar)

2 ½ tbsp honey or coconut nectar

2 tsp garlic powder

1 tbsp Jamaican curry powder (pick a brand with salt; if not, add 1/8 tsp of salt to your dressing)

1/8 tsp salt, or to taste (if curry powder doesn’t already have salt)

¼ cup olive oil

  1. Cook your lentils according to package directions. Set aside and let cool (refrigeration is recommended).
  2. In a small bowl, whisk together the salad dressing ingredients (they can even be mixed in a food processor or blender). Set aside.
  3. In a large bowl, combine all of the salad ingredients with your salad dressing. Serve chilled.

On another note, I’m entering this recipe into the 2015 Canadian Lentils Recipe Revelation Challenge!  Yay!  Likes and repins of my recipe count as a portion of the total scoring, so please like it and repin it!  Here’s the direct link:


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